A special cupcake that tastes the taste and aroma of semolina, with cheese and fragrant, adds very little sugar and salt, and is a healthy choice for meals and afternoon tea.
Butter and eggs are taken out of the refrigerator and returned to room temperature
Mix low powder and baking powder, mix with corn flour
Mix milk and yogurt
Sliced cheese into small pieces
Preheat the oven 180 degrees
The butter is softened to the point where the fingers can be easily inserted, and the eggbeater is used to quickly reach the creamy shape.
Add sugar and salt to the butter, mix well with the egg beater, add the beaten egg, mix thoroughly with the egg beater and mix thoroughly with the butter.
Pour the classification and milk yoghurt into the butter egg liquid three times, stir evenly each time, add cheese and 1 tablespoon parsley, pour and mix evenly with a squeegee
Load into a small paper cup, sprinkle with parsley on top, and roast at 180 degrees for 25-30 minutes.